Burns’ Night always see a glut of Haggis in this house, partly because you can’t seem to get Haggis in a 2 person portion! To use up our excess I made some Pakora, which is great for a starter or to make loads for a meal.  This is a simple recipe, but it does use a lot of hot oil, so be careful when making these.

Haggis Pakora

Ingredients (Makes 8 Pakoras)

200g Haggis (Veggie or Original)
150g Gram Flour
Pinch of Bicarbonate of Soda
Pinch of Chilli Powder
Small handful of fresh Coriander, chopped
Salt
100ml water
1 Litre Vegetable Oil

Method

• Put all the dry ingredients in a bowl, and the water, a bit at a time until you have a smooth batter (you may not use all the water), which has the consistency of custard.
• At this point if you wanted to add extra ingredients such as grated ginger, garlic, chillies or some spices you can
• Leave the mixture to rest for about 10-15 mins
• Cook your haggis according to the packet (If you want to boil the haggis instead of microwaving it, do this in advance)
• Once the haggis is cool enough to handle, shape it into 8 small balls
• Fill a large pot with 1 litre of Oil and heat to 180C, you can always drop a bit of batter in to check if its hot enough.  WARNING: Be careful, do not leave the pot unattended, keep small children and animals out of the way.  Make sure the oil doesn’t bubble up.  You can use a deep fat fryer as well
• Dip the haggis balls into the batter and then carefully drop them into the hot oil.
• They should only take a few minutes to brown all over.  Only do a few at a time.
• Remove with a slotted spoon and place on kitchen paper to drain
• Once they are all cooked you are ready to serve!

I just served these with a little side of mango chutney.  You could also make a dip out of a pot of natural yogurt mixed with a teaspoon or two of mango chutney, for a lighter, less sweet dip.